Jollof Rice Recipe

Jollof Rice Recipe

This Jollof Rice Recipe is a one-pot West African comfort food that delivers bold, tomato-simmered heat and fluffy grains in under an hour.

Jollof Rice is the crown jewel of West African Dish traditions—each spoonful sings of smoky peppers, fragrant spices, and tender rice that soaks up every drop of rich tomato and pepper sauce. You know what? I first tasted it at a spring block party in Atlanta, and it felt like a warm hug from an old friend. Packed with vitamins from tomatoes and bell peppers, this African Cuisine favorite becomes a healthier spin on Spicy Rice, especially when you choose whole-grain or parboiled varieties. Whether you’re serving it at a summer barbecue or cozying up for a family dinner, this Rice Dish ticks all the boxes for Comfort Food.

Why You’ll Love This Recipe

• No oven needed—just a sturdy pot and a lid.
• Ready in about 45 minutes, perfect for weeknight meals.
• One-pot Recipe means fewer dishes and more cheer.
• Customizable heat—mild, medium, or fiery, your call.
• Rich in veggies—tomatoes and peppers boost vitamin C.
• Feeds a crowd—scale up easily for potlucks or gatherings.
• Freezer-friendly—make ahead and thaw for busy days.
• Budget-friendly pantry staples make it wallet-conscious.

Ingredients

• 2 cups long-grain parboiled rice (or basmati/jasmine for fragrance)
• ¼ cup vegetable oil (sunflower or light olive oil works great)
• 1 large red onion, diced (Vidalia if you like sweet notes)
• 3 garlic cloves, minced (fresh for best flavor)
• 1-inch piece fresh ginger, grated (or 1 tsp ground ginger)
• 2 large tomatoes, chopped (or 1 can 14 oz crushed tomatoes)
• 2 red bell peppers, seeded and roughly chopped
• 1–2 scotch bonnet peppers, minced (sub jalapeño for milder heat)
• 3 tbsp tomato paste (look for Hunt’s or Contadina for depth)
• 1½ cups low-sodium chicken or veggie broth (homemade is ideal)
• 1 tsp smoked paprika (adds that subtle char flavor)
• 1 tsp dried thyme (fresh leaves if you have them)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 scallions, sliced (for garnish)
• Optional protein: 8 oz cooked chicken, shrimp, or tofu cubes

Tip: Rinse rice under cold water until it runs clear—this prevents clumping and keeps the grains separate.

Directions

1. Heat the oil: Warm the vegetable oil in a heavy-bottom pot or Dutch oven over medium heat. You want a gentle shimmer—too hot and your onions brown too fast.
2. Sauté aromatics: Add diced onion, minced garlic, and grated ginger. Stir for 3–4 minutes until soft and fragrant—listen for that gentle sizzle.
3. Roast tomatoes and peppers: Toss in chopped tomatoes, red bell peppers, and scotch bonnet. Stir in tomato paste. Cook 5 minutes, smashing some pieces with your spoon to release juices.
4. Spice it up: Sprinkle in smoked paprika, thyme, bay leaf, salt, and pepper. Stir everything so the spices coat the veggies—inhale that toasty aroma.
5. Add rice and broth: Pour in the rinsed rice, stirring well so each grain glistens with the pepper-tomato mixture. Then pour broth. Give it one final stir, scraping up any flavorful bits stuck to the pot.
6. Simmer covered: Bring to a gentle boil, then reduce heat to low. Cover snugly and let cook 20–25 minutes—no peeking, so the steam does its magic.
7. Rest and fluff: Turn off heat and leave covered for another 5 minutes. Remove the lid, fluff rice with a fork, and fold in cooked protein if using.
8. Garnish and serve: Scatter sliced scallions over the top. Grab a big spoonful and enjoy that spicy-sweet bite of Tomatoes and Peppers melding with fluffy rice.

Servings & Timing

• Yield: 6 hearty servings
• Prep Time: 15 minutes (including rinsing rice)
• Cook Time: 30 minutes (active and hands-off)
• Total Time: 45 minutes—perfect for busy nights

Variations

• Vegetarian Jollof: Swap chicken broth for mushroom stock and skip the protein.
• Coconut Twist: Use half coconut milk and half broth for a creamy richness.
• Smoky Edition: Stir in 1/2 tsp liquid smoke for campfire vibes.
• Green Jollof: Add a cup of chopped spinach or kale at the end for color and nutrients.
• Seafood Style: Toss in shrimp or mussels in the last 5 minutes of cooking.
• Spicy Upgrade: Mix in 1 tsp cayenne or a dash of your favorite hot sauce.

Storage & Reheating

Store leftover Jollof Rice in an airtight container in the fridge for up to 4 days. For longer life, freeze in portions—thaw overnight in the fridge. To reheat, sprinkle a few drops of water over the rice, cover, and microwave on medium power for 2–3 minutes, stirring halfway. Or warm gently on the stovetop with a splash of broth over low heat, stirring until heated through.

Notes

• I’ve found that parboiled rice keeps its shape best—regular long-grain can go sticky if your heat is too high.
• If your mixture looks too dry before it’s cooked, add up to 1/4 cup more broth; every pot’s heat transfer differs.
• Test your rice at 18 minutes—if it’s still firm, give it another 5; undercooked is fixable, soggy not so much.
• For extra depth, brown a few chorizo slices or smoked beef before aromatics—it’s a little twist I picked up from a Lagos friend.

FAQs

• Can I use brown rice? Yes—just increase cooking time by 10–15 minutes and add a bit more liquid.
• Why is my rice mushy? Likely too much liquid or cooking at too high a heat; reduce broth by 2–3 tbsp or lower the flame next time.
• Can I make this in an Instant Pot? Absolutely—use the Rice setting with equal quantities of rice and broth, then natural release for 10 minutes.
• How do I tame the heat? Remove seeds from peppers or swap scotch bonnet for a milder chili like poblano.
• What’s the best pot? A heavy-bottom cast-iron Dutch oven (I love my Staub) for even heat distribution.
• Is Jollof Rice gluten-free? Yes, as long as your broth is labeled gluten-free.
• Can I add vegetables? Sure—carrots, peas, or green beans work beautifully in the last 10 minutes of cooking.
• How spicy is this dish? On average medium—about 2,000–5,000 Scoville units if using one scotch bonnet; adjust up or down.

Conclusion

This Jollof Rice Recipe brings together the best of African Cuisine—vibrant color, lively spice, and that cozy one-pot simplicity we all crave. Give it a try this week, share your tweaks in the comments, and don’t forget to explore more rice dishes and global comfort food over on the blog!

Jollof Rice Recipe

A one-pot West African comfort food featuring bold, tomato-simmered heat and fluffy grains ready in under an hour.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine West African

Servings 6 servings

Ingredients

  

1x2x3x

• 2 cups long-grain parboiled rice or basmati/jasmine for fragrance
• 1/4 cup vegetable oil sunflower or light olive oil works great
• 1 large red onion diced (Vidalia if you like sweet notes)
• 3 cloves garlic minced (fresh for best flavor)
• 1 inch piece fresh ginger grated (or 1 tsp ground ginger)
• 2 large tomatoes chopped (or 1 can 14 oz crushed tomatoes)
• 2 red bell peppers seeded and roughly chopped
• 1-2 scotch bonnet peppers minced (sub jalapeño for milder heat)
• 3 tbsp tomato paste look for Hunt’s or Contadina for depth
• 1 1/2 cups low-sodium chicken or veggie broth homemade is ideal
• 1 tsp smoked paprika adds that subtle char flavor
• 1 tsp dried thyme fresh leaves if you have them
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 scallions sliced (for garnish)
• 8 oz cooked chicken, shrimp, or tofu cubes optional protein

Instructions

 

• Warm the vegetable oil in a heavy-bottom pot or Dutch oven over medium heat. You want a gentle shimmer—too hot and your onions brown too fast.
• Add diced onion, minced garlic, and grated ginger. Stir for 3–4 minutes until soft and fragrant—listen for that gentle sizzle.
• Toss in chopped tomatoes, red bell peppers, and scotch bonnet. Stir in tomato paste. Cook 5 minutes, smashing some pieces with your spoon to release juices.
• Sprinkle in smoked paprika, thyme, bay leaf, salt, and pepper. Stir everything so the spices coat the veggies—inhale that toasty aroma.
• Pour in the rinsed rice, stirring well so each grain glistens with the pepper-tomato mixture. Then pour broth. Give it one final stir, scraping up any flavorful bits stuck to the pot.
• Bring to a gentle boil, then reduce heat to low. Cover snugly and let cook 20–25 minutes—no peeking, so the steam does its magic.
• Turn off heat and leave covered for another 5 minutes. Remove the lid, fluff rice with a fork, and fold in cooked protein if using.
• Scatter sliced scallions over the top. Grab a big spoonful and enjoy that spicy-sweet bite of Tomatoes and Peppers melding with fluffy rice.

Notes

For extra depth, brown a few chorizo slices or smoked beef before aromatics—it’s a little twist I picked up from a Lagos friend. If your mixture looks too dry before it’s cooked, add up to 1/4 cup more broth; every pot’s heat transfer differs.

Keyword African Cuisine, Comfort Food, Jollof Rice

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